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Pink Baked Ziti
Total 2 hours and 10 minutes
Active 75 mins
Makes 4 servings
"My girls love pink sauce and they love zizi—so this recipe is their absolutely favorite combination of pasta. I have to say, it's become a favorite of mine, too!" - Joanna Gaines, Magnolia Table, Volume 3
Ingredients
Directions
- Bring a large pot of generously salted water to a boil. Cook the ziti until just shy of al dente according to the package directions.
- In a medium pot, heat the butter and olive oil over medium-high heat until the butter melts. Add the onion and cook, stirring occasionally, until the onion is soft and translucent, 6 minutes. Add the whole garlic cloves and cook for 3 more minues. Stir in the tomatoes, basil leaves, salt, onion powder, and pepper. Reduce the heat to medium-low and simmer for 50 minutes, stirring occasionally.
- Preheat the oven to 350ºF.
- Remove the pot from the heat and, using an immersion blender, pulse the sauce in 10-second intervals until smooth. While blending, slowly pour in the cream. (Alternatively, use a blender, but do so in small batches and with caution as the contents will be hot.)
- Return the sauce to the pot, if needed, and bring to a slow simmer over medium heat, then remove from the heat.
- In a 7 x 11-inch baking dish, stir the ziti with sauce until well coated. Nestle the mozzarella into the ziti, then sprinkle evenly with the Parmesan.
- Cover the baking dish with foil and bake until the cheese is melted and the ziti is hot throughout, 30 minutes. Let cool for 10 minutes.
- Garnish with the torn fresh basil and serve.
- Store in an airtight container in the refrigerator for 3 to 5 days or freeze for up to 6 weeks. Thaw frozen ziti in the fridge or heat over low heat.
- When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
"Magnolia Table, Volume 3" copyright © 2023 by Joanna Gaines. All rights reserved.
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